Enjoy these muffins on their own or alongside a bowl of fresh fruit.



Dietary Preferences
Vegetarian
Ingredients
- 2 cooked Ocean Mist Farms artichoke hearts and stems
- ½ cup water
- ¼ cup milk
- 1⅔ cup all-purpose flour
- 3 Tbsp. sugar
- ½ tsp. salt
- ¼ cup grated Parmesan cheese, divided
- 2 tsp. baking powder
- ½ tsp. dried Italian seasoning
- ½ tsp. baking soda
- ¼ cup vegetable oil
- 1 egg, beaten
Directions
- Preheat oven to 400°F.
- Mash cooked artichoke hearts and bottoms with enough milk to make one cup.
- In large bowl, combine flour, sugar, salt, 2 tbsp. Parmesan cheese, baking powder, Italian seasoning and baking soda; mix well.
- Combine artichoke mixture, oil and egg; add to flour mixture, stirring just until moistened. Spoon into greased or paper lined muffin cups. Sprinkle tops with remaining Parmesan cheese.
- Bake at 400°F for 20 minutes or until lightly browned. Remove from pan and cool on wire rack.